Granola was one of the first recipes I adapted to incorporate it into my healthy lifestyle. I make a big batch every month and dish out a little over some greek or coconut yoghurt with berries for my breakfast at work every morning.
It is a beautiful way to start your day, providing a perfect balance of carbohydrates, protein and healthy fats. I like to serve mine with coconut yoghurt, almond milk and fresh fruit.
I also love to wrap up a jar of freshly made granola as a gift for loved ones. Since gifting a jar to my boyfriends mother at christmas she has come to adore my granola! It is rather addictive!
This is one version of my granola but there will be more flavour combinations to come, so stay tuned, especially if your a chocolate lover! The recipe is adaptable, feel free to use whatever nuts and seeds you have on hand.
Happy munching 🙂
Banana and cinnamon granola
1/2 C quinoa flakes
1/2 C gluten free oats
1 C coconut flakes
1/4 C pepitas
1/2 C sunflower seeds
1/2 C buckwheat
1/2 C almonds, roughly chopped
1/2 C macadamias, roughly chopped
1 1/2 t cinnamon
2 very ripe bananas
2 T coconut oil
Preheat the oven to 160 degrees celsius. Line a large baking tray with baking paper.
Combine the dry ingredients in a large mixing bowl. Mash the banana and coconut oil together. Add the banana mixture to the dry and give a good mix with your hands. You want all the nuts and seeds to be gooey and sticking together.
Spoon the mixture onto the tray and pat down with the back of a spoon. Set your timer for 10 minutes and then give the granola a good stir. Bake for another 10 minutes and stir again. Keep a close eye as granola can easily burn! I usually cook mine for a total of 30 minutes with a couple of stirs in between.
Leave to cool completely before tipping into an airtight container. Store in a cool dry place for up to 1 month.
Serve with coconut yoghurt, almond milk and fresh fruit. Its also delicious as a smoothie topper and straight from the jar!